Paccheri with Eggplant and Ricotta
Category: Main Courses
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Paccheri | 320g |
| Eggplant | 250g |
| Ricotta (cow’s milk) | 150g |
| Tomato Passata | 200g |
| Onion | ½ |
| Extra Virgin Olive Oil | To taste |
| Salt | To taste |
| Black Pepper | To taste |
| Fresh Basil | To taste |
Instructions:
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Begin by boiling water for the pasta in a large pot, adding salt once the water begins to boil. This will ensure the pasta is properly seasoned as it cooks.
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While waiting for the water to boil, prepare the onion. Peel and finely chop it, ready to be sautéed.
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In a large pan, heat some extra virgin olive oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, releasing its sweet aroma.
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Pour the tomato passata into the pan with the onion. To enhance the flavor, add a ladle of hot water and stir to combine. Season with black pepper to your taste. Let this simmer over low heat to allow the flavors to meld.
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While the sauce is simmering, wash and peel the eggplant. Cut it into small cubes, approximately ½ cm in size.
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In another pan, heat a small amount of olive oil over medium heat and sauté the cubed eggplant until golden and tender, about 5–7 minutes. Set aside.
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At this point, your salted water should be boiling. Add the paccheri to the water and cook according to the package instructions, making sure it remains al dente.
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Once the paccheri are cooked, use a slotted spoon to transfer them directly into the pan with the tomato sauce. Add the sautéed eggplant cubes and stir gently to combine, allowing the pasta to soak in all the rich flavors of the sauce. If necessary, add a little more hot pasta water to achieve your desired sauce consistency.
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Continue cooking for an additional 2–3 minutes, allowing the pasta to finish cooking in the sauce, absorbing the delicious flavors.
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Once the paccheri are perfectly cooked and coated with the sauce, remove the pan from the heat. Add the ricotta and gently stir to combine, ensuring it is evenly distributed throughout the pasta. The ricotta will melt slightly, creating a creamy texture that blends beautifully with the tomato and eggplant.
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Finish the dish by sprinkling fresh basil leaves on top for a fragrant and colorful garnish.
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Serve the Paccheri with Eggplant and Ricotta immediately, either as a main course or as part of a delicious Italian-inspired meal. Enjoy the rich, comforting flavors that make this dish a perfect choice for any occasion.
This recipe for Paccheri with Eggplant and Ricotta is a delicious and satisfying dish that combines the sweetness of tomatoes, the earthiness of eggplant, and the creaminess of ricotta. The paccheri pasta absorbs the flavors beautifully, creating a dish that is sure to become a family favorite. Whether you’re looking to impress guests or enjoy a cozy meal at home, this recipe will deliver both taste and comfort.
